It’s always been easier for me to entertain when it’s a holiday or a theme is involved. One idea leads to another and before you know it, you have created the makings for a memorable event. And since most of us have been spending a lot of time cooking at home over the last year, this menu should be a piece of cake for treating a special guest or two.
One-Pan Shrimp Fettuccine Alfredo
Serves 4
3 tablespoons butter, divided
1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
8 ounces fettuccine noodles (dry)
½ teaspoon salt
½ teaspoon pepper
1 cup fresh Parmesan cheese, finely grated
1 tablespoon fresh parsley, chopped, plus extra for garnish
In a sauté pan over medium heat, add 2 tablespoons of the butter. Once it’s melted, add shrimp and cook for 1 to 2 minutes per side or until opaque. Transfer to a plate or a bowl, and cover to keep warm.
Add remaining butter and minced garlic to the pan. Cook for 30 seconds, stirring to make sure not to burn the garlic.
Add broth, cream, and fettuccine noodles, stirring to separate the noodles. Once mixture comes to a boil, reduce heat slightly, and stir often for about 11 minutes or until noodles are al dente and most of the liquid has been absorbed. Add shrimp and cheese, stirring to combine. Remove from the heat, garnish with fresh parsley, and serve immediately.
Greek-Style Baked Feta
Serves 4 to 6
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 cloved garlic, minced
1 cup assorted cherry or grape tomatoes, halved
½ cup red pepper, diced
½ cup red onion, chopped
¼ cup pitted Kalamata olives, halved
½ teaspoon ground oregano
2 tablespoons fresh basil, chopped
Salt and pepper
8-ounce block feta
Crusty French Bread Crostini
Preheat oven to 375 degrees.
Heat 1 tablespoon olive oil in a medium-size skillet until hot. Add garlic, and sauté for 30 seconds; add tomatoes and next 6 ingredients. Heat until onion is tender and tomatoes are beginning to soften.
Place three-quarters of the tomato mixture in a 1-quart baking dish. Top with block of feta and then remaining quarter of tomato mixture.
Bake for 30 to 40 minutes until hot and bubbly and cheese begins to brown slightly.
Serve warm with Crusty French Bread Crostini.
Crusty French Bread Crostini
Slice a French bagette into ¼-inch slices. Drizzle with olive oil. Bake on a parchment-lined baking sheet for 20 minutes or until golden. Serve alongside the dip.
Easy Asparagus
Serves 4 to 6
1 pound fresh asparagus
1 tablespoon olive oil
1 tablespoon butter, melted
1 lemon, zested and cut in half
Kosher salt and black pepper to taste
Freshly shaved Parmesan cheese
Preheat oven to 375 degrees.
Snap off and discard tough ends of asparagus. Place in a roasting pan. Drizzle with olive oil and butter, tossing to coat. Sprinkle with lemon zest, and squeeze the juice from lemon over asparagus. Sprinkle with kosher salt and pepper.
Bake 15 minutes, tossing once during cooking time. (I usually reach in with a potholder and jiggle the pan while it’s still in the oven.)
Top with shaved Parmesan cheese.
Learn from Leslie: I use a vegetable peeler for shaving cheese. This recipe can easily be doubled or tripled depending on the crowd.
Truly Decadent Brownies
Makes 9 (2½-inch squares)
Parchment paper
1 (4-ounce) good-quality semisweet chocolate baking bar
½ cup unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 large eggs, lightly beaten
¾ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
½ cup good-quality semisweet chocolate baking chips
Strawberry ice cream
Assorted berries
Fresh mint (optional)
Preheat oven to 350 degrees.
Line an 8-inch square baking pan with 2 sheets parchment paper (8-inch by 12-inch pieces), allowing a couple of inches to overhang on all sides. (This will make for easy removal and cutting.)
Melt the chocolate bar and butter in a double boiler or in a heat-proof bowl over simmering water, stirring occasionally until melted and smooth. Set aside to come to room temperature. Stir brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
In a bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture into the chocolate mixture, mixing well until blended.
Stir in the chocolate chips, and pour batter into the prepared pan.
Bake for 25 to 30 minutes or until a tester comes out clean. Remove from the oven, and allow to cool 10 minutes before cutting.
Serve with strawberry ice cream, and garnish with fresh berries and, if desired, mint.
Leslie Likes: Ghirardelli chocolate bars and chips
I’ve learned a lot in the past eight weeks, thanks to Scarlet Kanaday, a wellness nutritionist at St. Vincent’s Hospital. Being fairly thin all my life (until my 50s), I never dreamed I would EVER put on unwanted pounds. Well, I was wrong. The day after my 50th birthday, it all started.
For the last four years I’ve tried personal trainers, My Fitness Pal, starving myself, well, just about everything, and nothing worked. But after meeting Scarlet I realized I was going about it all wrong!
Scarlet planned a diet geared toward my body type and medications. It gave me peace of mind knowing that she had all of my blood work and other test results from my annual checkup to refer to also. I was in good hands, plus I adore her AND she loves to cook!
Meet Scarlet
Without giving away all of Scarlet’s secrets, I will share that there is a magic formula to weight loss: You need to fuel your body with the correct foods, and that includes healthy fats too! And, the best part about dieting with Scarlet was I was NEVER hungry. In fact, I’ve never been able to eat so much!
Scarlet’s Top 5 Healthy Fats
Avocado
Olives
Olive oil
Half & Half or Heavy Cream
Butter
BONUS FAT: Bacon
Scarlet also gave me recipes to try and a lot of flavorful ideas to help me enjoy cooking and dieting at the same time.
Most people may think that cooking and dieting don’t go hand in hand, but there are plenty of recipes that not only taste delicious but keep you on your diet track.
I found this recipe online at Chelsea’s Messy Apron blog. I made a few slight changes, but the recipe is adapted from hers. Be sure to check out her blog, too; it’s full of yummy-looking recipes that I can’t wait to try.
Jon says this recipe is one of the best meals I’ve ever made.
This foolproof recipe can be made ahead and reheated, frozen, or prepared in the moment. I can’t wait to serve this unexpected dish at my next football gathering!
Coconut Chicken Curry
Serves 4
3 tablespoons coconut oil, separated
½ medium yellow onion, diced
3 cloves minced garlic
2 tablespoons finely minced ginger
2 teaspoons yellow curry powder
3 tablespoons red curry paste
2 teaspoons ground coriander
½ large red bell pepper
½ large green bell pepper
1 ½ pounds chicken breast tenders, cut into 1-inch pieces
Kosher salt and freshly cracked pepper
1 can full fat coconut milk (NOT lite)
1 tablespoon lime juice
1 to 2 tablespoons brown sugar or SplendaBrown Sugar Blend*
1 teaspoon fish sauce, optional
¼ cup cilantro and/or basil, diced
Cooked basmati rice, brown rice, or cauliflower rice along with additional lime wedges
Optional: chopped peanuts or cashews
*If using Splenda Brown Sugar Blend (which I did), cut the amount by half.
Start by prepping ingredients: Dice onion, and mince the garlic and ginger. Peel the ginger with a spoon or vegetable peeler, and then finely mince it. Thinly slice the bell peppers into long vertical strips, and then cut those strips in half horizontally.
Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion, and sauté for 3 to 5 minutes or until the onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low, and add the curry powder, red curry paste, and coriander. Stir often for 2 to 3 minutes or until lightly toasted and fragrant.
Return the heat to medium-high. Add the remaining 1 tablespoon coconut oil and the peppers. Stir for 1 to 2 minutes, and then add the bite-size pieces of chicken. Add salt and pepper to taste. (I add 1 teaspoon salt and ½ teaspoon pepper.) Cook, stirring often for about 4 to 5 minutes or until the chicken is browned on both sides, but not cooked through.
Pour in the coconut milk, lime juice, and brown sugar to taste (I start with just 1 tablespoon.) Stir until chicken is cooked through and curry is slightly thickened. Stir in fish sauce if desired.
Serve over rice. Garnish individual bowls with cilantro, basil, and crushed peanuts or cashews. Serve with additional lime wedges if desired.
Learn from Leslie: For a thicker sauce, remove 1 to 2 tablespoons of the sauce to a small bowl and, with a fork, whisk in 1 tablespoon cornstarch until smooth. Whisk this mixture into the curry.
My 10 Diet Saviors
1. Tuna salad on heirloom tomatoes
2. Cashew nuts
3. Applewood Smoked Bacon
4. Grilled Pork Chop and any green vegetable
5. Penzey’s Taco Seasoning
6. Kabobs
7. Coleslaw with everything
8. Condiments such as real mayo, half-n-half, and aged Balsamic vinegar
9. Hershey Dark Chocolate Kisses
10. Tequila Soda with a lime
Fabulous Finds
Last but not least, a festive party idea…
And, before I sign off…
Here’s a quick wrap-up of what I have learned in the last few weeks while dieting with Scarlet. You CAN make good choices at home or eating out, and traveling, so don’t let that stop you from doing anything you want to do. I managed to lose 12 pounds and several inches eating out 3 to 4 times a week with cocktails (not per Scarlet’s advice). Just be very good at all the other meals—and exercise.
Having a wellness instructor like Scarlet or a coach to hold you accountable really helps get the job done. I quickly learned it’s not calorie for calorie. Food is a science. I’m eating a lot more than I was and still losing weight, I start my day with half-and-half in my coffee instead of skim milk. That’s reason enough alone!
Documenting even the “slip-ups,” as Scarlet calls them, will keep them at a minimum and make you really think twice.
So here’s to fall, jean weather, comforting foods, football, and all the rest that goes along with this fabulous time of year.
Sorry for the brief hiatus. Rarely does anything ever totally surprise me anymore, but a couple months ago I was drinking my coffee on a Sunday morning and I received my weekly “Screen Time” report from my devices. I was shocked!
It was at that moment I felt the need to “cut back” and enjoy everything and everyone around me a little bit more. It was a good decision, and also inspiring for new posts. I encourage everyone to do that once in a while. It’s amazing what you will see!
I’m back!
Recipes in This Post
Plus Summer’s Great Finds and the simplest gift wrap idea yet!
So let’s get cooking…
In one of my semi device-free moments while in Dallas, I was introduced to the Shishito pepper. I may be the last person on earth to hear of them (per my daughter Lily), but I’m glad I did. Read on to see how easy it is to prepare them for a quick appetizer.
The Russian Roulette of appetizers…
Can you say Charred Shishito Peppers with Sriracha Aioli three times, really fast?
Charred Shishito Peppers with Sriracha Aioli
Serves 4 to 6 as an appetizer
1 tablespoon olive oil
6-ounce carton of Shishito peppers
¼ teaspoon sea salt
1 teaspoon lemon juice
Sriracha Aioli
¼ cup mayonnaise
1 tablespoon Sriracha, or more to taste
1 teaspoon fresh lemon juice
1 garlic clove, minced
Garnish: red pepper flakes
In a small bowl combine mayonnaise and next 3 ingredients. Cover and chill until ready to use. Just before serving, garnish if desired.
In a large skillet, heat oil to medium-high; add peppers, stirring occasionally until they are blistered and charred on several sides. This will take about 10 to 15 minutes, at the most. Sprinkle with sea salt and lemon juice. Garnish with lemon slices or nasturtiums, or both!
Serve with Sriracha Aioli dipping sauce.
Learn from Leslie: Put out a small bowl for the stem discards.
As crazy as it may sound, I crave soup in the summertime. Even though it’s hot and muggy in the South, I’m often in a golf pullover or under a blanket when I’m sitting around the house. We keep the AC on “stun”! I also love the ease of a one-pot dish that makes an easy leftover for lunch the next day or two.
Leslie’s Summer Tortilla Soup
Makes 3 quarts
To cook the chicken:
4 split chicken breasts with skin (about 2 ½ pounds)
1 tablespoon olive oil
Salt and pepper
For the soup:
2 tablespoons olive oil
1 cup onion, diced
4 to 5 cloves garlic, minced
1 ½ teaspoons salt
3 teaspoons ground cumin
1 teaspoon ground coriander
2 carrots, sliced
3 ears of corn, kernels removed
1 red bell pepper, chopped
1 poblano pepper, chopped
2 jalapeños , seeded and chopped
2 red potatoes, quartered
2 tablespoons tomato paste
The Goody (see below)
2 (32-ounce) cartons low-sodium chicken broth
Chicken breasts, cooked and shredded
¼ cup chopped fresh cilantro
Juice of 2 limes (about ¼ cup)
Corn tortillas
Vegetable oil
Topping suggestions: Grated Monterey Jack cheese, chopped red onion, sour cream, jalapeños slices, diced tomatoes, avocado slices, and Fried Tortilla Strips.
Preheat oven to 375 degrees. Place chicken breasts on a rimmed baking sheet lined with heavy-duty aluminum foil. Drizzle with olive oil, salt, and pepper. Wrap tightly, and bake for 45 to 50 minutes or until chicken is done. Allow to cool slightly; remove skin, and shred chicken with the tines of two forks.
Reserve all juices from the baking process. This is called The Goody. Set the chicken and The Goody aside.
Heat olive oil in a Dutch oven over medium-high heat. Add onions, and sauté for 5 minutes until translucent. Add garlic and the next 12 ingredients, stirring to combine.
Bring soup to a boil; reduce to a simmer, and cook for 30 minutes or until potatoes are done. Add chicken, cilantro, and lime juice, and simmer for 10 to 15 minutes more. Ladle soup into bowls, and top with Fried Tortilla Strips (see directions below) and suggested toppings.
Fried Tortilla Strips: Heat 2 cups of vegetable oil in a medium saucepan to medium-high heat. Cut corn tortillas into ½-inch strips, or skinnier if desired. Drop into hot oil, in small batches, cooking 5 to 7 minutes until lightly brown and crisp.
Learn from Leslie: I REPEAT, The Goody is the juices that were in the chicken pouch when you baked the chicken. DO NOT DISCARD! You will add this to the soup or other recipes for extra homemade flavor.
Homemade ice cream always sounds like a good idea, until I start reading a recipe that requires cooking, then chilling several hours or overnight before freezing. In the summertime I’m not always that organized, nor want to be. This “cheater” recipe tastes as homemade as any I’ve ever had, but takes only a few minutes to make.
Cheater Blueberry-Pistachio Ice Cream
Makes about 9 cups
2 cups blueberries
1 tablespoon sugar
1 tablespoon lemon juice
1 half-gallon light ice cream or frozen yogurt
1 cup roasted shelled pistachios with sea salt, coarsley chopped
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.
Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)
Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop.
Learn from Leslie: I’m always glad when I’ve taken the time to prescoop the ice cream for any dessert with company. There’s something about scooping “in the heat of the moment” that is never enjoyable!
Leslie Likes:Blue Bell Light Homemade Vanilla Ice Cream
To eliminate extra dishes, serve the ice cream in a waffle bowl. Keebler Waffle Bowls, 4-ounce cups, are ideal for one scoop. Joy Waffle Bowls come in 7-ounce cups, which accommodate two scoops. Both taste like an old-fashioned sugar cone.
Summer’s Great Finds
Yes, I said shopping, read on…
I’m an authentic kind of girl, but I’m not opposed, once in a while, to a good knock-off of anything. This Goyard tote bag falls into that category. I was pleasantly surprised at how good it looked! Thanks, Kaitlin, for sharing this fabulous find with me!
Is it real or is it Memorex?
“I love a new shop.”
For those of you that are familiar with the ever-so popular Lucy’s Market in Atlanta, Georgia, well, the owner Kim Wilson’s niece has opened a fabulous new shop with a similar concept in Tuscaloosa, Alabama.
Binge Watching for Foodies
The people I run into at the grocery store are my people.
You never know what can happen in the produce aisle of the grocery store. I love running into foodies with lists and determination. While shopping for this post, I bumped into the talented artist Patty B. Driscoll (@pb.driscoll), who shared this documentary with me. It is a true work of cooking art. After watching it, I couldn’t wait to get back in the kitchen. I want to get the book soon!
Well, let’s wrap this post up…
Grocery Store Gift Wrap
Have you ever felt you spent more on the gift wrap than you spent on the actual gift?
Enjoy these beautiful, long summer days. Go out to dinner, cook when you feel like it, and be with those you love. That’s what I’m going to do. More quality time and less screen time. But be sure to plug in long enough to follow me on Instagram @lesliespartydiaries.
Being married to someone with red hair (who thinks he’s Irish) lends itself to some type of St. Patrick’s Day celebration. Once while Jon was on a guy’s golfing trip in Ireland, a girl in a pub told him he was “the Brad Pitt of Ireland” (must be the brown eyes)—frequently he is not afraid to remind people of that comment.
Truth is stranger than fiction, but it is because fiction is obliged to stick to possibilities, truth ain’t.
Mark Twain (Pudd’head Wilson character)
In fact, for a while there, after dinner (at every restaurant) Jon would ask if the bartender knew how to make an Irish Coffee. It was a test to see if they knew what they were doing. So I took a picture with him holding up each one—and I have a lot of pictures. It’s been a running joke and form of entertainment our entire marriage. It doesn’t take much to entertain the Registers.
I grew up eating corned beef. My mom would boil a brisket in her “flame colored” Le Creuset Dutch oven in the spices that came in the package. We would eat it warm for dinner the first night. The next day she would slice it paper thin (you could read the newspaper through it) and she would make me a sandwich for my lunch box. It was one of my favorite lunches. (I promise to teach you the wax paper sandwich fold later.)
Somewhat Traditional Corned Beef and Cabbage
Serves 8
1 (3- to 4-pound) corned beef brisket with seasoning packet
1 (11.2-ounce) dark beer, such as Guinness
10 small red potatoes
1 to 2 tablespoons chopped parsley, plus extra for garnish
Olive oil
Salt and pepper
1 head cabbage, cut into 2-inch wedges
5 to 6 carrots, peeled and cut into 3-inch pieces, or baby carrots
1 tablespoon honey
Place brisket in a large Dutch oven; add seasoning packet, beer, and water to cover brisket. Cover and bring to a boil. Simmer for 1 hour per pound.
During the last hour of the brisket cooking, preheat oven to 375 degrees. Cut potatoes in half, and toss in a bowl with parsley, olive oil, salt, and pepper. In a large nonstick skillet, brown cabbage wedges in olive oil and sprinkle with salt and pepper. Toss carrots with olive oil and honey. Place all vegetables on a parchment-lined baking sheet, and bake for 45 minutes to 1 hour or until tender.
Slice brisket against the grain on a platter, and serve with vegetables and Horseradish-Mustard Sauce.
Learn from Leslie: Before slicing, I broil the brisket for a minute or two on a baking sheet to make a golden brown crust-like topping.
Horseradish-Mustard Sauce: In a small bowl, combine ½ cup sour cream, ¼ cup mayonnaise, 2 tablespoons raw horseradish (prepared may be substituted), and 1 tablespoon Dijon mustard. Stir to combine, and refrigerate until ready to serve. Sauce can be made up to 3 days ahead.
This traditional sandwich is nothing but several slices of freshly cooked corned beef, Swiss cheese, and sauerkraut toasted on rye bread. Serve with Russian Dressing. (Note: Jon drained the sauerkraut on a paper towel before assembling the sandwich. This is not his first rodeo.)
Russian Dressing
(1000 Island dressing on steroids!)
Makes 1 ¼ cups
1 tablespoon finely chopped onion
1 cup mayonnaise
¼ cup ketchup
4 teaspoons horseradish, or more to taste
1 teaspoon hot sauce, such as Frank’s Red Hot Sauce
1 teaspoon Worcestershire sauce
¼ teaspoon paprika
Salt to taste
Combine all ingredients in a small bowl. This can be made ahead and stored in an airtight container for up to 1 week.
Serve with Reuben Roll-ups and Homemade Reuben sandwiches, or on a simple salad.
Reuben Roll-ups
Makes 4 rolls, 8 bites
4 cabbage leaves
¼ cup chopped corned beef
¼ cup sauerkraut, drained
¼ cup Swiss cheese, grated
¼ cup finely chopped carrots
Preheat oven to 350 degrees.
Boil cabbage leaves in water in a Dutch oven until wilted and pliable, about 10 to 15 minutes. Remove and drain on a paper towel.
Place corned beef and next 3 ingredients in the first third of the leaf. Fold in sides, and roll until the end. Place seam side down on a baking sheet. (Some rolls may require a toothpick.) Repeat with remaining leaves.
Bake for 20 minutes or until thoroughly heated. Remove any toothpicks. Cut each roll in half, and serve immediately with Russian Dressing.
Learn from Leslie: Don’t worry if the leaves tear a little bit when removing them from the head of the cabbage. They will seal while cooking.
My Party Favor
A collection of ANYTHING is impressive. Although I don’t get to go on the boys golf trips, I still have something to show for it. Jon and many friends think of me as they leave a pro shop. And these unique ball markers won’t weigh down your suitcase!
As I promised, the wax paper sandwich fold…
Well, I guess that’s a wrap! Happy St. Patrick’s Day, everybody! See you next time. Leslie xoxox
The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.
The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.
“If there is such a thing as a light and creamy pasta—well this is it!”
One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.
I’d rather eat half of what I really want than all of what I don’t!
Pasta with Three P’s—Pasta, Peas, and Pancetta
Serves 4 as a main, 6 as a side
8 ounces pancetta
8 ounces seashells pasta
2 tablespoons unsalted butter
2 to 3 shallots, finely chopped
¼ cup dry white wine
½ cup low-sodium chicken broth
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Instructions
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture.
Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.
Pasta Substitutions…hmmm
Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.
Going out to dinner always inspires me to cook. This rustic dinner for two was inspired by a meal I had at a charming French bistro in New York City named Frenchette.
Enamored by the Le Creuset serving pieces that were brought to the table, I immediately thought, “I can do this!” I have these in my cabinet at home.
This self-serve dinner for two is the perfect simple meal to share on a cold winter night. The Frenchette version came with whipped potatoes, which were delicious—but since I’m trying to eat lighter after the holidays, I decided to do a brown rice pilaf instead. Either would work and be delicious with the chicken.
Farmhouse Chicken for Two
Serves 2
1 tablespoon butter
1 tablespoon olive oil, plus extra for roasting
2 split fryer chicken breasts, bone-in with skin
1 medium onion, cut in 2 or 3 (½-inch) slices
1 bunch organic carrots, unpeeled
8 ounces mushrooms, cut in half if large
¼ cup dry white wine
1 lemon, cut in half
1 garlic pod, cut in half
Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine
Salt and pepper
Olive oil (to drizzle on top)
Preheat oven to 400 degrees.
Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat. Remove chicken onto a plate.
Add onion slices, chicken, and remaining ingredients to the Dutch oven. Cover and bake 45 minutes. Baste chicken with the juices, and bake uncovered for 15 minutes more. Remove bouquet garni, and serve with brown rice pilaf and crusty French bread. Garnish with chopped parsley.
Brown Rice Pilaf: Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan. Saute 2 finely chopped shallots in butter for a minute or two until translucent. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.
I rarely enter another person’s home empty-handed. I’m from a family of gift givers. We don’t miss an opportunity to put a bow on anything, whether it’s a hostess gift, house gift, bottle of wine, or just because. So you can imagine Valentine’s is no exception. When I was growing up, I remember my mother always had a gift sitting on the kitchen table when I came to breakfast on Valentine’s Day. It was usually pink or red. Once I got a pair of red pants! I loved them.
So I try to carry on the tradition whether it’s for Valentine’s or a friend who’s extended a dinner invite, because it’s fun and it takes very little effort compared to the energy your host has exerted to bring you an evening of relaxing dining pleasure. It’s the least I can do.
As old as you may be, you never outgrow the thrill of receiving a gift—small or large.
When an invitation reads “no gifts,” the first thing I do is grab my car keys and head to the store to look for something thoughtful and special. I may be the only person who brings a gift, so why not be the favorite guest?
Also in this post I wanted to include a few Valentine gift ideas for all ages. Why not? Life is short. So be sure to keep reading to find out some of my favorites.
But before we get to that, I have to share one of my mother’s recipes that I have been saving for this post. Many of you who know me well, know that desserts are not my strongest suit. So when I find one that is this delicious and foolproof, I have to share.
If I can make it, anyone can!
Luscious Caramel Tarts
Makes 12 tarts
4 egg yolks
2 cups light brown sugar, plus extra for garnish
¼ cup plus 2 tablespoons flour
2 cups cold water
1 ½ tablespoons butter
1 ½ teaspoons vanilla
12 tart shells (recipe follows)
Unsweetened freshly whipped cream
Beat egg yolks slightly. Combine brown sugar and flour in a small bowl; add to egg yolks. Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined. Cook until thickened, stirring frequently, for about 15 minutes. Add butter and vanilla, stirring until blended. Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.
Serve in tart shells topped with unsweetened whipped cream and brown sugar.
Learn from Leslie: The filling can be gently rewarmed if made in advance. Notice I said gently.
For the crust:
3 cups sifted all-purpose flour
1 1/2 teaspoon salt
1 cup chilled shortening (such as Crisco)
Ice water
Mini foil pie pans (about 3 1/4 inches across)
Parchment paper
Combine sifted flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons); gently shape dough into two flat disks.
Learn from Leslie: Do not skip the sifting step. If you do, it will be too much flour for this recipe.
Preheat oven to 475 degrees.
Roll each disk to ¼-inch thickness on a lightly floured surface. Using a 4″ plate or ramekin, cut out 6 circles. Place into foil pans, fluting the edges. Repeat with remaining dough. Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.
Combine brown sugar and flour in a small bowl; add to egg yolks.
Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined.
Cook until thickened, stirring frequently, for about 15 minutes.
Add butter and vanilla, stirring until blended.
Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.
Crust
Combine sifted flour and salt in a medium bowl.
Cut in shortening with a pastry blender until mixture is crumbly.
Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons)
Gently shape dough into two flat disks.
Preheat oven to 475 degrees.
Roll each disk to ¼-inch thickness on a lightly floured surface.
Using a 4" plate or ramekin, cut out 6 circles from each disk.
Place into foil pans, fluting the edges. Repeat with remaining dough.
Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.
Keep a stash of gourmet, high-quality chocolate bars on hand for a quick emergency dessert. Simply unwrap and place on a cute plate with a paring knife and let your guest chisel away! That’s all people really want most of the time. Fresh Market has a nice selection ranging from $3 to $8. How easy is that?
On a final note…
I have a confession to make. I have not written my thank-you notes yet for my Christmas or birthday gifts! This is not like me. I normally really do practice what I preach, but for some reason this year I’m having a hard time getting motivated to thank all of my favorite people for their lovely, thoughtful gifts.
I do truly believe that it’s never too late to thank anyone for anything—so now that it’s almost February, I’ve decided to send my thank-you notes in Valentine form. This is a first! So hopefully a hand-painted watercolor will help pardon my tardiness.
Well, I guess this is a wrap…until next time. Off to mail my Valentine thank-yous! Happy Valentine’s Day! Leslie xoxox
P.S. Be sure to follow me on Instagram @lesliespartydiaries
It’s amazing what can happen when you have college-age children back in the house for a few weeks. $allie Sallie, after a greedy negotiation, offered to “help” me out with a few computer issues on Dear Party Diary. Many of you have asked if I could make the recipes “printable.” Well, yes, I can (thanks to the help of Family Savvy blogger Jamie Tarence and her helpful tips), but only one recipe per post, it seems—so $allie has gone back through all of the past posts for me. I selected the most requested recipe from each post, and she has added that feature. So print away!
Dear Party Diary is set up for a continuous feed of past posts (for those binge readers), so to get the correct recipe to print, you must go to it directly from the menu or recipe tab options, even from the most recent post. See examples below:
I’m truly amazed at how many food bloggers and Instagram food sites are out there. Being a staff of one, I will never be able to keep up with the Martha Stewarts of the world, so I wanted to think of a way to add a special touch to Dear Party Diary that could set my site apart from the masses.
“There’s nothing prettier than food and art, so why not combine the two.”
I’m really excited about pulling out my art supplies and getting back into what got me here today. I may add a sketch or two to each post—or whatever I find time to do and feel like works. It was one of my New Year’s resolutions.
Now for what you really want—let’s get cooking!
More than likely your grocery store has a display set up in the middle of the produce section with the popular Halo fruit. These easy to peel mandarin oranges are a delicacy—so don’t miss the season for these. They are delicious in a salad and a wonderful snack.
Spinach-Halo Salad with Chickpea Croutons
Serves 4 to 6
8 slices bacon
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup sugar
2 tablespoons honey mustard
1 tablespoon ketchup
Salt and pepper to taste
1 (10-ounce) package fresh baby spinach
4 Halo mandarin oranges, peeled and sectioned
½ red onion, thinly sliced
Chickpea Croutons (or your favorite crouton)
Preheat oven to 350 degrees.
Cook and crumble bacon, reserving 2 tablespoons drippings.
In a small saucepan, combine drippings, oil, and next 4 ingredients. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally. Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)
In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.
Chickpea Croutons: Rinse and drain 1 (16-ounce) can chickpeas, patting off excess water, and place in a small bowl. Add 1 tablespoon paprika, 1 teaspoon chili powder, and 1 tablespoon lemon juice, tossing to coat thoroughly. Bake on a parchment-lined baking sheet at 350 degrees for 30 to 40 minutes or until golden brown and crispy, jiggling the pan occasionally.
Cook and crumble bacon, reserving 2 tablespoons drippings.
In a small saucepan, combine drippings, oil, and next 4 ingredients.
Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally.
Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)
In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.
One last thing I want to share is one of my favorite gifts I received for my birthday (December 26). My sister Beth found the most unique menu book by Jacques Pépin. Each spread in the book has a page for you to write in your menu and a page for your guests to make comments and sign. It’s a nice way to remember an evening, and a successful menu idea. Great find, Beth!
Quote for the Day
I’ve been on a diet for two weeks and all I’ve lost is two weeks.
TOTIE FIELDS
I hope you enjoy the new look and the printable recipes. Next post will be a Valentine’s dessert you won’t want to miss! So back to the drawing board…maybe I’ll pull out my watercolors next. The party never ends. Leslie xoxox
“It took me almost 54 years, but I think I’ve finally figured the whole Christmas thing out.”
Whether it’s timing the amaryllis to open on the exact party date or getting all the cards addressed and mailed before it’s too late, Christmas is the most wonderful time of the year, but also can be the most exhausting too.
It’s taken me over half of a century to figure out the minor details to make it relaxing and fun. Mastering the Art of Christmascomes from many years of doing it wrong. Here’s what I’ve discovered over the years to make everything right.
Buy gifts for others that YOUreally want yourself—like really bad.
Stock up on festive, holiday tops and outfits in October, or earlier, before they are all picked over and obsolete—before resortwear comes out. You know you are going to want (need) something, and if you wait until December it could be a lost cause.
In the day of social media craze, your friends are pretty up to date on you and your family and pets, so use your Christmas card fund to order customized gift tags for your food gifts. It will take them over the top. And while you are at it, order a new style of personalized notepaper to write all your thank-you notes. I like to have all of my notes in the mail before New Year’s Eve. Start the new year fresh!
Buy at least one gift that is not on your child’s electronic (with links added) wish list. If their mouth doesn’t open at least once, you’ve missed the best part of gift giving.
Make it your mission to be completely finished shopping by December 15th. The ten days before Christmas should be used for cooking, visiting, and celebrating.
Everyone in your “monthly” life needs to be recognized in some way during the holidays. It doesn’t have to be much—just a thought. For instance, I gave my Fed Ex friend David a quart of my Get Well Chicken Noodle Soup that I had in the freezer. Eventually he is going to need it, running around in shorts all day long in the winter!
ALWAYS have four or five extra gifts wrapped, and ready to tag quickly. You never know!
Remember your friends’ children. You will be a hero.
Keep a special photo album with one holiday picture of your family from each year. I like to do my photo by our tree. I never tire of looking at these. It will be the first thing I grab if the house catches on fire.
Don’t let all of the tiring, silly, meaningless holiday details ever outshine the reason we are celebrating, and the importantance of being with family and friends.
Food Gift for Friends
Pickled Mustard Seeds
Makes 10 cups
3 cups sugar
10 teaspoons salt
2 cups water
3 cups white wine vinegar
1 cup yellow mustard seeds
1 cup brown mustard seeds
20 garlic cloves (2 per jar)
Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer for 5 minutes. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.
“If you run across a fabulous gift idea, don’t be afraid to buy multiples for several of your friends. And when ordering online, always check the “free gift wrapping” option when available—even if it’s just for the box!”
Now, on to the important things…
What’s on my wish list?
With a December 26th birthday, I can’t help but write a few things down on a wish list—this is my moment for the year!
Well, I guess this is a wrap for 2018. I’ve got a BUSY week. Lily is being presented at a debutante ball on Saturday, and we have a slew of folks coming in from SMU to celebrate. I’m having the pre festivities at my house. So, I better get cooking!
I wish you all a wonderful holiday and Happy New Year. I’m gathering new recipes, ideas, and props for a fresh start in January. So be sure to subscribe to dearpartydiary.com so you won’t miss a single post. The party never ends.
If you are one of those people who have been saving your fine china and crystal for a special occasion—well, this is it.
The holidays are the optimum time to use all your beautiful things and set a gorgeous table. It’s meant to be used!
I opted for a simple, elegant, family friendly menu this post to give you plenty of time to polish the silver and make a memory or two for your loved ones.
“Get the Goo Gone out. We are taking the stickers off the crystal!”
I went around and around trying to decide the best meat option for the main course. I thought about prime rib, lamb, steaks, but I always came back to Jon’s Foolproof Beef Tenderloin from Leslie’s Party Diaries. It is sincerely foolproof and it frees up the oven for the unbelievable Mock Cheese Soufflé—which is assembled the day before. How much easier can it get? So let’s get started!
Jon’s Foolproof Beef Tenderloin
Serves 10 to 12
1 (6- to 7-pound) beef tenderloin, trimmed
Olive oil
Kosher salt and coarsely ground pepper
3 to 4 tablespoons Montreal Seasoning, optional
12 (6-inch) sprigs rosemary
Heavy-duty aluminum foil
Horseradish and Sour Cream Sauce
Place beef tenderloin on a large piece of plastic wrap on a baking sheet. Coat completely with olive oil, Montreal Seasoning, salt, and pepper; rub into meat on all sides. Cover with sprigs of rosemary; wrap tightly in plastic wrap. Chill 2 hours or overnight.
Allow beef to come to room temperature before cooking.
Light one side of gas grill, heating to 400° to 450° (high) heat; leave other side unlit. Sear tenderloin over heated side of grill for 3 to 4 minutes on each side; transfer to unlit side, and cook, covered with grill lid, 10 to 12 minutes on each side, depending on the thickness of the tenderloin. (If using a charcoal grill, do the same with the hot coal side and the opposite side without coals.)
Remove from grill, and wrap tenderloin in 6 large pieces of heavy-duty aluminum foil (one at a time); roll up foil-wrapped tenderloin in a heavy beach towel. Let rest for 3 hours at room temperature.
Serve with Horseradish and Sour Cream Sauce.
“Garnish galore!”
Horseradish and Sour Cream Sauce
Makes approx. 1 cup
4 tablespoons horseradish
4 tablespoons sour cream
1 teaspoon sugar
¼ teaspoon black pepper
½ teaspoon salt, or more to taste
2 teaspoons cider vinegar
Combine all ingredients. Store in refrigerator until ready to use. This can be done up to three days in advance. (This recipe can easily be doubled for a large crowd.)
Mock Cheese Soufflé
Serves 8
4 slices white sandwich bread, crusts removed
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika
Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie:To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
“This is a nice change from a potato or grits side dish.”
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika
Instructions
Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
1 ½ pounds fresh haricot verts (thin French green beans)
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, sliced
2 shallots, thinly sliced
1 red pepper, sliced into strips
1 orange pepper, sliced into strips
Zest from 1 lemon
1 teaspoon black pepper
½ to 1 teaspoon salt
In a medium-size Dutch oven blanch trimmed beans in a pot of boiling water for 4 to 5 minutes or until tender. Immediately place cooked beans in a bowl of ice water. Allow to cool; then place on a paper towel to dry.
Heat oil and butter in a large skillet over medium-high heat. Add garlic and shallots, and cook 2 to 3 minutes. Add peppers and remaining ingredients. Sauté until thoroughly heated. Serve immediately.
Learn from Leslie: The beans can be blanched a day or two in advance. The peppers can be cut in advance too. This recipe also reheats beautifully.
Parmesan Puff Pastry Breadsticks
Makes approx. 22
1 (17.3-ounce) box puff pastry
1 egg
1 tablespoon water
Flour, for dusting
1½ cups shredded Parmesan
1 teaspoon kosher salt
Freshly ground black pepper
Parchment paper
Allow the puff pastry to thaw overnight in the refrigerator, or follow counter thawing directions on package.
Preheat oven to 375 degrees.
Beat egg and water in a small bowl.
Place puff pastry one sheet at a time, onto lightly floured surface, rolling it to be slightly bigger, about 10 by 12 inches. Brush pastry with egg mixture, covering the entire surface. Top with half of the Parmesan and salt, then sprinkle with freshly ground black pepper. Gently press the cheese into the pastry with your fingers.
Cut into ¾-inch to 1-inch strips. (I use a pastry wheel, but a pizza cutter will work too.) Twist each strip several times, and place on parchment-lined baking sheet. Bake 10 to 15 minutes or until lightly browned. Remove from the oven, turn each breadstick, and bake another minute or two.
“Making your own breadsticks eliminates a last minute trip to the bakery and fighting holiday traffic!”
Frozen Brandy Alexander
Yield: 1 serving
1 cup vanilla ice cream
1 ½ ounces brandy
¾ ounce white crème de cacao
White chocolate curls for garnish, optional
Place ice cream, brandy, and crème de cacao in a blender, and process until smooth. Top with white chocolate curls, and serve immediately.
Learn from Leslie: I use a vegetable peeler to make the pretty little chocolate curls. Look for a good-quality chocolate bar too. These can also be made ahead and kept in the freezer. Believe me—they will not freeze.
“These are the consistency of eggnog, which makes it easy to sip through a pretty straw.”
“These adorable matchbooks are a two-for-one-special. They serve as the place card and a party favor.”